All-in-one orzo with baked feta, tomatoes and olives

This is an update on one of my favourite Green Roasting Tin recipes, a really simple dish of baked orzo with fresh cherry tomatoes. Here, I add in a big square of feta to bake on top of the pasta, along with olives for a briny hit of flavour – all your food groups in one go. It’s perfect for a light dinner on a summer evening.

Serves: 2 generously Prep: 10 minutes Cook: 25 minutes Method: 200g orzo 450ml boiling vegetable stock 300g baby plum or cherry tomatoes, halved 50g olives, pitted and halved 200g feta cheese 2 tablespoons olive oil Couple of handfuls fresh basil leaves Freshly ground black pepper To serve Extra virgin olive oil Chilli flakes (optional) Method: Recipes adapted from The Green Cookbook (Square Peg).